In a blender, purée the cucumber, celery, shallots, olive oil, and 1 tsp. kosher salt until smooth. Strain through a medium-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Whisk in the sour cream and buttermilk and season to taste with kosher salt and freshly ground black pepper. Refrigerate until chilled, at least 1 hour. Serve drizzled with olive oil and garnished with chives.

user reviews

made it?

by ellen3409, 8/1/2015A rich soup with a delicate flavor. The shallot can overpower the ingredients if it is too large. Add more cucumber and celery to balance out any aggressive shallot. It makes a lovely presentation.

by 2FastSkier, 6/26/2012This easy soup has an Excellent flavorful and rich taste. Would impress guests.

by rlstrick, 6/11/2012This soup is subtle and delicious. The garnishes really enhance the flavor (chives and olive oil). I chilled it overnight.